These Pumpkin Snickerdoodle Cookies combine the flavors of cinnamon and pumpkin and are topped with a creamy icing. This is the ultimate Fall dessert that’s perfect with a cup of hot coffee or tea.
There is just something about autumn that just seems to bring the pumpkin and pumpkin spice lover out in everyone. I know that as soon as the weather starts to grow cooler and the leaves begin to change color I start craving one of our favorite pumpkin desserts this Easy Pumpkin Dump Cake.
How do you make pumpkin snickerdoodle cookies?
- In a medium mixing bowl whisk together flour, pumpkin pie spice, cinnamon, baking soda, cream of tater and salt until well combined. Set bowl aside.
- Using a large mixing bowl using an electric mixer cream together butter, granulated sugar and brown sugar. This should take 1-2 minutes. Mix in the egg vanilla extract then add pumpkin puree, stopping to scrape down the side of the bowl as needed. Add the dry ingredients to the wet mixture and mix until just combined.
- Cover the bowl tightly and place in the refrigerator and chill for 30 minutes. While cookies are chilling in a small bowl combine sugar and cinnamon to make the topping.
- After chilling use a medium cookie scoop to scoop the dough into a ball then roll in cinnamon sugar topping then place on to cookie sheet leaving a little room between each as the cookie will spread some in the oven Bake for 10 to 13 minutes or until the cookies are set. Transfer to cooling rack and allow them to cool for 15 minutes.
Now you could stop there but why would you when you can top them off with this amazing cream cheese icing?
How to make the cream cheese frosting:
For the icing you will need:
- butter
- confectionary sugar
- cream cheese
- vanilla extract
Instructions:
- In a medium mixing bowl combine butter, cream cheese and vanilla extract with an electric mixer until light and fluffy.
- Add in confectionery sugar and mix until just combined then chill in fridge for ten minutes to allow the mixture to set
When you remove the frosting from the fridge you can spread as much or as little of the frosting as you’d like on top of the cookies. I sprinkled a few crushed pecans over the top but that step is completely optional. You could also sprinkle a pinch more cinnamon on the top if you’d prefer.
I recommend keeping these cookies in an air tight container to preserve their moist texture.
Happy Baking Y’all!
Susanne
Looking for more fun snickerdoodle treats? You’ll love these:
Peanut Buter Snickerdoodle Cookies
Apple Butter Snicker Doodle Cookies
Pumpkin Snickerdoodle Cookies
Ingredients
Cookie Recipe
- 1½ cups all purpose flours leveled
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tarter
- ¼ teaspoon salt
- ½ unsalted butter softened
- ½ granulated sugar
- ¼ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ pumpkin puree*
Cookie Topping (Snickerdoodle Topping)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Cream Cheese Frosting (opitonal)
- ¼ butter melted
- 1 cup confectionery sugar
- 4 ounces cream cheese
- 1 teaspoon vanilla extract
- 2 tablespoons peans crushed
Instructions
Cookie Recipe Instrctions
-
Preheat oven to 350 degrees and line a sheet pan with parchment paper or treat with nonstick spray
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In a medium mixing bowl whisk together flour, pumpkin pie spice, cinnamon, baking soda, cream of tater and salt until well combined. Set bowl aside.
-
In a large mixing bowl using a mixer cream together butter, granulated sugar and brown sugar. This should take 1-2 minutes. Mix in the egg vanilla extract then add pumpkin puree, stopping to scrape down the side of the bowl as needed.
-
Add the dry ingredients to the wet mixture and mix until just combined. Cover the bowl tightly and place in the refrigerator and chill for 30 minutes.
-
While cookies are chilling in a small bowl combine sugar and cinnamon to make the topping.
-
After chilling use a medium cookie scoop**, scoop the dough and roll in cinnamon sugar topping then place on to cookie sheet. Then with a fork press down gently in two directions to flatten slightly.
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Bake for 10 to 13 minutes or until the cookies are set. Transfer to cooling rack and allow them to cool for 15 minutes.
Cream Cheese Frosting Instrutions
-
While cookies are cooling in a medium mixing bowl combine butter, cream cheese and vanilla extract with an electric mixer until light and fluffy.
-
Add in confectionery sugar and mix until just combined then chill in fridge for ten minutes to allow the mixture to set
-
Frost the cookies with as much or as little of the frosting as you’d like and sprinkle crushed pecans over the top
Recipe Notes
You will need pumpkin puree not pumpkin pie filling for this recipe
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